Tuscan White Bean and Kale Soup (Ribollita).

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium leek, diced (white and light green parts only)
• 1 medium carrot, diced
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• ½ tsp red chili flakes
• 250 g (½ lb) cherry tomatoes, halved
• ½ tbsp fresh thyme, finely chopped
• ½ tbsp fresh rosemary, finely chopped
• 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
• 1.5 liters (6 cups) vegetable stock
• 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions: